Hi All,
I'm after a bit of advice.
I've just prepped and rubbed 2 beef briskets, 6lb and 3lb.
I've also prepped an 8lb pork butt. I plan to start smoking/cookng these at 6pm tomorrow so they are ready to be FTC for Saturday midday (ish). Plan to eat at between 4pm and 6pm Is this a feasible plan?
I have a DBS 4 rack, Do I but the bigger Pork Butt lower in the smoker and then move up in size order, smallest brisket at the top?
Any advice will be greatly appreciated.
Thanks
Chappy(http://uploads.tapatalk-cdn.com/20160303/e82a3dc370fca7cc513c2ce5c8cf3ec6.jpg)
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Should be but I never smoked that much at one time. Make sure not to LOOK while smoking or the temp drops to fast and takes awhile to recover. Have a temp probe in you meat so you know whats going on inside there
Hope it's warm outside where you're at.
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As a very rough guess, your cook could go anywhere from 12 to 20 hours. With luck (but not with certainty), you should be well within your window (and 2-3 hours of FTC is plenty if you're running a bit late). In any event, I'd check about 8-10 hours into the cook and adjust (Texas crutch, higher temp, whatever) as necessary.
Pork under beef - not only because of the size but because brisket drippings on pulled pork are better than pulled pork drippings on brisket.
Jesse it's very cold here but smoker is in a shed. TMB, thanks for response, got it covered with the probe thanks. Ka, yep I was I was thinking around 16-22 hours. Think I might foil a brick and place it in the bottom of the unit to assist in temperature regain after water changes.
Thanks all:)
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Ant time I've done a full smoker it never came up to the proper temp. I ended after 10 hours and finished in the oven.
Have to say my smoker only worked well once and the next three times in the oven to finish
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My smoker oven temp normally reads 20 F above what the probe shows. The meats been in for 9 hours and the pork is at 185F, 10' to go. The bottom rack certainly works quicker for the bigger hunks of meat. Brisket above are at 170.F 15 to go.
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UPDATE
Cooking took 16hrs in total;4hrs hickory smoking, + 12hrs at 225f
Pork reached 195f 30 mins before the briskets hit 185f. FTC for 4 hours. I know have a lot of meat to eat. (http://uploads.tapatalk-cdn.com/20160305/b23b8781e271a107c5da956c66849d0a.jpg)
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Looks as if the cook turned out real good. That should hold you for a little while. ;)
Wow that should last a while.